Rabbit with green onions and garlic pumpkin
8 servings
120 minutes
This exquisite Italian recipe takes us deep into traditional cuisine, where rabbit gently simmers in a fragrant broth with orange juice, acquiring a rich citrus note. Baked pumpkin with garlic, thyme, and orange zest complements the dish with sweet and spicy notes. Historically, rabbit meat was valued in Italy for its tenderness and ability to absorb the aromas of herbs and spices, making every meal special. The dish's hallmark is the harmony of flavors: the juiciness of the rabbit, the freshness of the greens, and the spicy sweetness of the pumpkin. Serving it with a thick reduced sauce emphasizes the elegance of this culinary masterpiece. This recipe is perfect for both a cozy family dinner and a festive feast, surprising with its depth of flavor combinations.
1
Cut the rabbit into pieces. Dice the carrot, celery, and onion into large cubes. Pour the vegetables with broth and the juice of two oranges, bring to a boil and cook for three minutes. Transfer everything to a baking dish, add the rabbit, seal the dish with foil on top, make a few holes in it and place it in an oven preheated to 180 degrees for one and a half hours.
- Rabbit: 2 kg
- Carrot: 100 g
- Celery stalk: 2 pieces
- Onion: 200 g
- Chicken broth: 500 ml
- Oranges: 4 pieces
- Bay leaf: 1 piece
2
After an hour, place the pumpkin cut into large cubes, drizzled with the juice of two oranges and sprinkled with orange zest, thyme, and garlic. Leave the pumpkin for half an hour.
- Pumpkin: 1 kg
- Oranges: 4 pieces
- Garlic: 10 cloves
- Thyme: 4 stems
3
Take out the rabbit, cool it slightly, and separate the meat from the bones. Form something like patties from it. Sprinkle them with finely chopped green onions and parsley. Strain the rabbit sauce and reduce it until thickened. Serve the meat with the sauce and pumpkin.
- Parsley: 20 g
- Chives: 30 g